Dulce de Leche Cookie Bars

1. None of the things that I think about in my head are real and made up

and

2. Don’t be afraid to ask people shit. If something is bothering you just ask them. I’m pretty good at bottling things up inside and when I’m finally fed up with it, I explode. That’s probably not a very good thing either. Sigh. That equals to high blood pressure and a whole day of eating nothing but carbs.

In other good news, I am back down to the weight I was when I got married. Down about 15 pounds total so far. I’ve got another 10 pounds to go. You’re probably wondering how on Earth you’ve still lost weight with these Dulce De Leche bars? It’s all about portioning my friends. That is the key. I’ve also been baking a lot less, and that helps too. The dough was a little too dry for me, so I ended up adding about a 1/4 cup of extra water to it. If you can’t find dulce de leche make it in your crock pot. Monday’s post was leading up to today’s post. Pretty clever huh?

Preheat the oven to 350 degrees F. Line a 9-inch-square baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray. Pulse 2 cups flour, the butter, confectioners' sugar, 1 teaspoon vanilla and the salt in a food processor until the mixture starts clumping together, about 1 minute. Press firmly and evenly in the bottom and ¼ inch up the sides of the prepared pan. Bake until firm and lightly browned, 25 to 30 minutes. Transfer to a rack and let cool 5 minutes.

Meanwhile, combine the dulce de leche, heavy cream, egg yolks and the remaining 1 tablespoon flour and 2 teaspoons vanilla in a medium bowl and whisk until smooth. Pour the mixture over the crust and sprinkle with the chocolate chips and pecans. Return to the oven and bake until set around the edge but slightly jiggly in the center, 20 to 25 minutes.

Transfer to the rack and let cool completely. Lift out of the pan using the overhanging foil. Remove the foil and cut into pieces.

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